FRESH-WATER TURTLES. 19 



sons noted locally for their preparation of turtles. Special thanks 

 are due to Henry Lemm, of Pekin, 111., and to Mrs. Saunders, of 

 the Saunders Fish Market, St. Louis, Mo., for choice recipes. 



These recipes apply especially to the snapper, which is the great soup turtle 

 of the Mississippi Busiu. They could, doubtless, be npplied to terrapin and 

 soft-shell also, as they are as good for soups as the snapper. 



In making soups, cook the turtle only until the bones leave the flesh. Many 

 cook too long, which makes the flesh stringy. 



1. Turtle soup. — A favorite way to cook snapper is to make the soup like 

 old-fashioued beef soup, with any assortment of vegetables desired, with the 

 turtle meat cut up into small pieces. 



2. Turtle soup — Make up a soup stock, without vegetables, but add egg. 



3. Turtle chowder. — One-half pound turtle meat, 2 medium-sized potatoes, 3 

 onions, 3 carrots, any other vegetables wanted, as parsley, all diced into the 

 pot ; add % pound of salt pork diced, 1 teaspoonful pepper, 1 level teaspoonful 

 of butter, and cook about 2 hours over a slow tiro. This is lino, a regular 

 turtle chowder. With soft-shell turtle cut up the shell also, and cook for 4 

 hours. 



4. Soft-shell turtle soup. — Use turtle meat same as for beef soup, adding a 

 slice of bacon and onion to modify the flavor. (Soft-shell turtle meat is also 

 good with noodles.) 



5. Turtle soup d la Creole. — This is the ancient recipe for turtle soup, and 

 it is safe to say that when once eaten after this delightful way no other will 

 seem quite so savory. Cut the turtle meat into small pieces. Let it brown 

 in a pot with a little lard, cut up several onions, a slice of ham, and a little 

 garlic, and stir and mix with the turtle meat. Then let the mixture brown 

 well. Put in some flour and mix, pour a quantity of the soup stock into the 

 pot, let it cool, and add a knee joint of veal. Let it sinmier for an hour, then 

 l»ut in some thyme, laurel leaf, parsley, shallots, and when everything is cooked 

 add more parsley and a couple of slices of lemon chopped fine. Just before serv- 

 ing add a wineglassful of Madeira wine, or, in lieu of this, % that amount of 

 lemon juice. 



6. Terrapin soup. — Use the meat and eggs from 1 terrapin, put into a stew- 

 pan with 2 tablespoonfuls of butter, and let it simmer until quite hot through- 

 out, keeping the pan closely covered. Serve with the following sauce : 1 beaten 

 egg yolk flavored with nutmeg and mace, % cup currant jelly, 1 pinch of 

 cayenne, salt to taste, 1 tablespoonful of butter. 



FEIED TURTLE. 



Although the turtles generally preferred for frying are medium-sized soft- 

 shells weighing from 1% to 3 pounds, many like fried snapper. For frying, the 

 younger and more tender snappers are to be preferred, although the older ones 

 can be used by cooking correspondingly longer. 



7. Fried turtle. — Cut the turtle meat into small pieces, add salt and pepper, 

 roll in flour, and fry in one-half lard and one-half butter until brown, then 

 add a little water, cover up, and steam until done (about % hour). 



8. Fried turtle. — Fry as above ; when browned add some catsup, a few mixed 

 spices, a glass of wine, or, in lieu of this, 2 tablespoonfuls of vinegar and a 

 little water; cover, and steam until done (about i/^ hour). 



9. Fried turtle. — Some coolcs prefer to fry dry, without steam ; in this case 

 one must cook slowly, and of course old turtles must be cooked longer than 

 young ones. , 



10. Fried turtle. — Simply parboil the turtle meat and fry in butter. 



11. Fried turtle. — Put the turtle meat into salt w'ater for a short time, re- 

 move and wipe dry, sprinkle with corn meal, and fry in hot grease, or use 

 butter, salt, and pepper, and thicken with barley. (The person who furnished 

 this recipe generally preferred snapper to other turtles, and had this species 

 in mind.) 



12. Fried snapper. — Put the turtle meat into salt water overnight, take out, 

 wipe dry, sprinkle with flour, and fry in plenty of grease. Fry slowly until 

 brown. This is said to be better than fried chicken. For this old turtles are 

 said to be as good as youn^. 



